Author
Topic: recarbonating (Read 1138 times)

I bottled an american wheat beer and before I bottled I had cold crashed it for about a week. I used a carbonation guide that asked me for the temperature of the beer at bottling, which was 40, but I input 45 to account for any heat gained in the process. This was right on because when I finished I was at 46 degrees. Anyway the carbonation guide using told me to use a significantly less amount of priming sugar to achieve a 2.7 carb level. I went with the amount it indicated and after 3 weeks at 66 degrees there is minimal carbonation.

Is there a safe way to recarbonate or increase the carbonation? I know I will have to open bottles, but didn't know if carb tablets would help or add a small amount of priming sugar to each bottle would do it.

Just for reference I used the beer recipator carbonation guide and used wyeast american wheat yeast.

That temperature on carb calculators can be confusing. You always want to put the HIGHEST temp the beer was at AFTER active fermetation subsides. That is the temp that will determine how much residual disolved CO2 is present.

That being said, you can open, add carb tabs or boiled cooled sugar syrup (in known dosage) to each bottle and recap. I would ignore the first sugar addition at this point and recalculate using 66 as your temp.